Herb crusted cod is a good delicious and classic way to use up extra herbs and parmesan that are lurking in the fridge. This herb crusted cod is a fresh and healthy alternative to fish and chips on a Friday or to impress your guests at your next dinner party.
- 2tbsp basil
- 2tbsp parsley
- 2 slices bread
- 2tbsp grated Parmesan or Grana Padano
- 1tbsp grated lemon zest and 1tbsp of lemon juice
- 1 egg white
- 4 x 175g chunky cod fillets
- 1tbsp olive oil
- 350g frozen petits pois
- 70g bag mixed salad leaves
- 1tbsp low-calorie French dressing
- Lemon wedges, to serve (pips removed)
Heat the oven to 200°C. Line a baking sheet with non-stick baking paper, use a bit of spray grease if you have it to keep the baking paper firmly in place on the baking sheet.
Put the herbs into a food processor and whizz. Add the bread, blend into crumbs. Add the cheese, lemon zest, lemon juice, and egg white. Season well with salt and pepper and pulse to combine.
Place the cod on the lined sheet and season with salt and pepper. Brush a little olive oil over then press ¼ of the mixture on to each fillet.
Drizzle with a little olive oil and bake for 12 mins until fish is cooked through.
Meanwhile, cook the peas in boiling salted water for a few mins. Drain and serve with the cod, mixed salad leaves, a drizzle of French dressing and lemon wedges on the side.
Top tip for making Herb crusted cod
Make sure you take the fish out of the fridge at least 5 minutes before you start to cook it. Cooking it straight from the fridge will mean that some bits are overcooked whilst the centre still isn’t warm.